Name: Baked Parmesan Zucchini Crisps
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Yield: 8
Ingredients: 2 each medium zucchinis (thinly sliced to about 1/4-inch thick rounds) (Source: 2 medium zucchinis (thinly sliced to about 1/4-inch thick rounds)); ½ teaspoon salt (or to taste) (Source: ½ teaspoon salt (or to taste)); ¼ teaspoon pepper (or to taste) (Source: ¼ teaspoon pepper (or to taste)); 2 cups Panko breadcrumbs (Source: 2 cups Panko breadcrumbs); ½ cup Parmesan cheese (grated) (Source: ½ cup Parmesan cheese (grated)); 1 teaspoon oregano (dried) (Source: 1 teaspoon oregano (dried)); 1 cup all-purpose flour (Source: 1 cup all-purpose flour); 3 each large eggs (beaten) (Source: 3 large eggs (beaten)); As Needed Black pepper (Required by source directions; authorized salt/pepper exception.)

Get to know the ingredients

medium zucchinis (thinly sliced to about 1/4-inch thick rounds)

In the method: Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them.

salt (or to taste)

In the method: Sprinkle zucchini with salt on both sides.

pepper (or to taste)

In the method: Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.

Let’s make it

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Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

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2 each medium zucchinis (thinly sliced to about 1/4-inch thick rounds)
Ingredient note
Source: 2 medium zucchinis (thinly sliced to about 1/4-inch thick rounds)
½ teaspoon salt (or to taste)
Ingredient note
Source: ½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
Ingredient note
Source: ¼ teaspoon pepper (or to taste)
2 cups Panko breadcrumbs
Ingredient note
Source: 2 cups Panko breadcrumbs
½ cup Parmesan cheese (grated)
Ingredient note
Source: ½ cup Parmesan cheese (grated)
1 teaspoon oregano (dried)
Ingredient note
Source: 1 teaspoon oregano (dried)
1 cup all-purpose flour
Ingredient note
Source: 1 cup all-purpose flour
3 each large eggs (beaten)
Ingredient note
Source: 3 large eggs (beaten)
As Needed Black pepper
Ingredient note
Required by source directions; authorized salt/pepper exception.

How to make it

0 of 7 steps complete

Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
Preheat Oven: Preheat oven to 400℉. Line a large baking sheet with parchment paper.
Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
Prep Dredging Plates: In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
Dredge: Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
Serve: Serve with your favorite dip such as ranch.

Make room for Baked Parmesan Zucchini Crisps

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Serve: Serve with your favorite dip such as ranch.

A little more help as you go

Set up the coatings

Keep the coating mixtures separate and use them in the stated order.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

A few questions you might have

What should I prepare first?

Set out the oven and baking sheet. Start with this step: Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them.

Which preparation step should I plan for?

Mix and add the thickener at the steps specified.

What check should I look for as it cooks?

Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.

Is there another preparation step to plan for?

Keep the coating mixtures separate and use them in the stated order.

Additional recipe notes

Nutritional information is based on about 5 or 6 zucchini crisps. You can store your zucchini chips in an airtight container in the refrigerator for 3-5 days . If they start to soften, crisp them up again by returning them to your oven until crispy again. Just make sure to keep the temperature very low if you do, you don’t want to burn them. Freezing : To freeze, place in an airtight container and store for up to 3 months .

Baked Parmesan Zucchini Crisps

1. Prepare the thickener

2. Check when to cover

3. Preheat as directed